EAST MEETS WEST GUACAMOLE

Steps:

• In a medium-size bowl, mix the red onion, water chestnuts, garlic, cumin, chile oil, and minced cilantro. Close to the time you are going to serve, cut the avocados in half lengthwise around the pits. Twist the avocado halves in opposite directions, then scoop out the pits with a spoon and reserve. Scrape the avocado pulp from the skins and add it to the bowl, reserving the pits and peels. Roughly mash the avocado while mixing in the other ingredients, making a coarse, thick, and creamy mixture. Flavor with salt to taste and add the lime juice. Add the dried grated avocado seed if using, and return the pits and peels to the guacamole. Cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. The grated avocado seed and the whole seed. Place the avocado peel on top of the mixture. The seed and peel will keep the guacamole mixture from turning brown. Set aside for a few minutes to let the flavors blend. Remove the pits and peels and put the guacamole in a medium-size bowl. Garnish with cilantro sprigs and sliced green onions. Pita Crisps Preheat the oven to 350 degrees Fahrenheit. 1. Slice each pita bread into 8 wedges as you would cut a pie. Separate each wedge by pulling it apart gently. 2. In a small bowl, combine all the spices in the spice mix. 3. Spray each pita triangle with vegetable oil. Immediately sprinkle with spice mixture to coat lightly. 4. Transfer to a baking sheet with a Silpat baking mat or sheet of parchment. Bake for 10 minutes or until golden brown and crispy. Be careful not to burn the spices or they will be bitter. 5. Drain the pita crisps on a paper towel and transfer to a platter. 6. Garnish the guacamole with the cilantro sprigs and green onions and serve with the guacamole.